Will the coffee treated by honey and anaerobic treatment surpass the washing method in Central America?

For decades, Central American and Mexican classic washed or wet-processed coffee has become one of the most popular coffee types in the world. It usually tastes clean, usually sweet and sour, with a range of changing fruit flavors-always stone fruit, usually some citrus and flowers, nuts and caramel to rich dark chocolate, depending on coffee and roasting.

Most likely some aromatic wood, ranging from the sweet acrid smell of freshly cut cedar to darker roasted charred pine. Details may vary depending on farm or origin-Panama is known for a clean, softer version of this type, Costa Rica coffee for an equally clean but brighter, stronger version, Guatemala coffee is deeper and more special, not always so clean, perhaps, but can bring unexpected sensory surprises due to local variations in less predictable coffee varieties and processing methods. El Salvador: Due to the extensive cultivation and lower growing elevation of the classic bourbon variety, the style of this variety is slightly lighter, but the melody and complexity are slightly higher, compared to Costa Rica and others.

Not only do these types often appear as single origins on specialty coffee roasters 'menus, but they also contribute to one of the three pillars of the period's standard "all-Arabica" blend-the body and strength of Colombia coffee, the softened nuts and chocolate of Brazilian coffee, and the center of the brisk and lyrical elevator.

Among some coffee drinkers, the classic Central profile remains the archetypal taste of coffee. Coffee similarities and their relatively subtle differences between Central American coffee types all come from the same source. The similarities are due to similar processing methods (removing fruit by fermentation and washing before drying the beans) and similar tree varieties (all ultimately derived from some trees brought to the rest of the world from Yemen in the early 18th century). What's the difference? Variations in processing details and differences between closely related tree species: Costa Rica's firm, straightforward Caturra, El Salvador's more complex and varied bourbon, for example.

Different approaches cannot surpass the classics

Those who have followed the premium boutique coffee market over the past decade know roughly what happened to change all that. Above all, there is a distinctive and striking new enthusiasm for professional roasters and their clients: we want Ethiopia because they are more floral and fruity than those of the average old Central Cafe. Want dried coffee or naturally processed coffee because they are bulky, fruity and often alcoholic. Coffee processed with honey is wanted because they taste different, while "anaerobic" coffee fermented in anoxic tanks and bags tastes more different.

This trend towards cup differentiation is driven by historical fortuitous factors: for example, the rediscovery of the extraordinary geisha variety planted in Panama in 2004. Real Panamanian geisha make a classic Central American cup made from familiar varieties of trees grown in Central America such as Typica, Caturra and even bourbon that tastes a bit like a coffee version of Budweiser or an opening wine. Then, add all the new processed wrinkles-natural, honey treated, etc. -to the already distinct geisha and you have a range of almost calculated coffee expressions that make the classic Central American wash cup look, well, memorable.